KosherEye
<<< o >>> KosherBuzz-It's Grilling Season <<< o >>> Cashew Cream <<< o >>> Heering Mixologist Competition <<< o >>> Chef Sleeve iPad Stand <<< o >>> Baked Beans - Up a Notch <<< o >>> The All-American Memorial Day Buffet 2013 <<< o >>> Chinese Fried Brown Rice <<< o >>> Beets and Tangerine Salad <<< o >>> The Passionate Vegetable <<< o >>> KosherBuzz Hagafen Certified Green <<< o >>>

Kosher Side Dishes



Bookmark and Share
Risotto with Mushroom Ragout & Truffle Oil PDF Print E-mail

KosherEye.com

mushroomrisotto

Adapted from a recipe by Executive Chef David Kolotkin, Solo Restaurant, Manhattan.

Yes, risotto is time consuming to prepare, and this version  is long.  However, once you get the hang of it, the method is actually simple and the results are truly superb. Before you begin, have all of your ingredients ready and prepped.

Ingredients:

Mushroom Ragout:
1/2 lb. porcini mushrooms, quartered
1/2 lb. cremini mushrooms, quartered
1/2 lb. shallots, finely minced
2 cups chicken stock
3 ounces Kosher brandy
Kosher salt to taste
2 T vegetable oil

Risotto:
1 cup Arborio rice
3 cup chicken stock, warmed
1/2 cup diced onion, cut into  1/ 4


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss